Finally, a recipe that you can make days before Thanksgiving! Easy make-ahead cranberry sauce. You literally have no excuse to serve cranberry sauce out of a can when it only takes 15 minutes and 4 ingredients to make. Yes, I told you it was easy.
So there are basically 2 steps. That’s right, 2 steps. The first step is to heat the orange juice and the sugar until the sugar dissolves and the mixture begins to boil. The second step is so add the cranberries and allow the mixture returns to a boil and simmer on low.
When the mixture is simmering, you will notice a popping sound. This is because cranberries “pop” or burst when heated, so do not be alarmed! Just be careful of any splashing.
What to do with left overs?
When I host a big Thanksgiving, I usually make double the amount. However, what that means is that there are always leftovers. Here are some things I do with my leftover cranberry sauce:
- Make leftover cranberry sauce muffins with oat streusel topping.
- Serve over top of pancakes with a side of whipped cream.
- Use it as jam and spread over toast.
- Serve a scoop over top of cinnamon and walnut porridge.
- Spread on a ciabatta bun and add left over turkey to make a sandwich.
- Add it to yogurt and granola and make a parfait.
Easy Make-Ahead Cranberry Sauce
Cook Time: 15 mins- Total Time: 15 mins
Yield: 1 and 1/4 cup sauce
Category: Sauce
Cuisine: American
Print Recipe
Pin RecipeDescription
Take the stress out of the holidays and prepare easy make-ahead cranberry sauce days before the big holiday dinner!
Ingredients
- 1/2 cup orange juice
- 1 cup granulated sugar
- 8 oz. cranberries (fresh or frozen)
- pinch of cinnamon (optional)
Instructions
- In a medium saucepan, pour in the orange juice and add the sugar. Cook on high until the mixture boils. Stir to dissolve the sugars.
- Add the cranberries and bring mixture back to a boil.
- Turn the heat down to low and cook for 10 minutes, until the most of the cranberries burst.
- Once the cranberries have burst, add a pinch of cinnamon (optional).
- Remove from heat and mash with the back of a spoon.
- Let mixture cool at room temperature. Transfer mixture to a tupperware container and refrigerate overnight.
Make leftover cranberry sauce muffins with oat streusel topping with the leftovers.
What a great idea to have this with yogurt and granola. I have a similar recipe and always wonder what to do with the leftovers.
it sounds so easy I might actually try it! I hate it when things are overly complicated when they don’t need to be. found you on the fb group 🙂
Hello…Just made this and was curious if you thought it might be able to be canned?
Hi Bethany, I have never canned anything.. so unfortunately I do not have an answer for you. Any canning experts want to chime in please? 🙂
Curious if you reheat the sauce before serving? Is this best made just the night before? Was thinking of making it tonight (Tues) to serve on Thanksgiving, to help cut down on all I have to do tomorrow & Thurs morning!!
You can make it a couple days before. I’ve always served cranberry sauce when it is cold so I have never tried reheating it. But I don’t think there should be any problems with reheating. If it gets too thick when reheating, you can always add a little water.
Fresh or frozen cranberries. . . If using frozen, thaw them? I realize that probably sounds like a stupid question but if I can use them right out of the freezer, that would be awesome!
You can use them right out of the freezer 🙂 It may just take a few extra minutes before the cranberries start to burst or pop than if you used fresh ones.
Easy and looks tasty. Thumbs up to both.